Nankhatai are shortbread biscuits, originating from the Indian subcontinent, popular in Northern India.
Ingredients
1 cup Wheat flour / Gehun ka atta (125 gms)
1/4 cup Besan / Bengal gram flour (25 gms)
2 tbsp fine Rava / Semolina
3/4cup Sugar powder (100 gms)
1/2 cup + 1 tbsp Ghee (100 gms)
1/2 tsp Elaichi / Cardamom powder
1tsp Baking powder
1 tbsp Slivered Almonds or Cashews
Procedure
Take ghee and sugar powder in a bowl and beat well, until it becomes smooth
Sieve the dry ingredients - maida, besan, rava, and baking powder
Add the sieved dry ingredients to the ghee and sugar mixture and knead the mixture to make a smooth dough
The mixture to make nankhatai is ready. Take a small portion of the mixture and roll it with hands to make a round ball.
Press the ball by keeping it under the two palms, keep the almond slivers in the center of the nankhatai, and press gently
Keep the prepared nankhatais on a greased tray
Preheat the oven for 10 mins. Bake the cookies at 180 degrees for 10- 15 mins
After 10 mins, let them cool to room temperature before storing in an airtight container.
Comments